Cooking con Corazón

Chef Johnny Hernandez and Baptist Health System's Emily Meuth, RD, LD, bring you heart-healthy recipes.

Recipes

Que Fresa Licuado

Que Fresa LicuadoIngredients

  • 4 pc Pineapple
  • 3 ea Strawberries
  • 4 oz Orange Juice
  • 3 Tbsp Sugar
  • 8 oz Ice

Directions

  1. Place all ingredients in blender. Blend until smooth.

 

Recipe courtesy of Chef Johnny Hernandez, La Gloria

 

 

Tostada Tinga de Pollo

Tostada Tinga de PolloYield

Approx. 12 Tostadas

Main Ingredients

  • Chicken Breast, Boneless, Skin Off
  • 1 ea Garlic, Sliced
  • ½ White Onion, Quartered
  • 8 ea Black Peppercorn, Whole
  • 1lb 8oz Roma Tomato, Sliced
  • 1 ea Thyme, Sprig
  • 1 ea Bay Leaf, Dried
  • ½ Tbsp Mexican Oregano, Dried
  • 2 ea Garlic, Clove, Sliced
  • 3½ oz Chipotle in Adobo, 7oz Can *(salt free if possible, or substitute another spice)
  • 3 oz Olive Oil 10 oz White Onion, Sliced
  • 3 oz Olive Oil Reserved Cooking Liquid Salt, To Taste *(salt free options, Mrs. Dash)
  • 12 Tostadas *(can use corn tortillas instead)

Avocado Cream Ingredients

  • 5 ea Hass Avocados, Pitted, Skin Removed
  • 1 ea Jalapeño, Seeded
  • 1/4 bunch Cilantro
  • 2 Cups Crema *(try low-fat crema)
  • 1 ea Lime, Juiced
  • Salt, To Taste

Avocado Cream Directions

  1. In a blender puree everything together, salting to taste.

Main Directions

  1. Place the chicken breasts in a pot with the onion, garlic, peppercorns and add water to cover the breasts.
  2. Bring pot to a gentle simmer and cook for approximately 25 minutes, or until fully cooked.
  3. Once the chicken is cooked, remove from pot and allow to cool slightly shred the breasts, reserve cooking liquid.
  4. In a separate sauté pan at medium heat add olive oil, tomato, herbs, and chipotle peppers. Stir the tomatoes, cooking lightly until they are soft and aromatic, approximately 15 minutes.
  5. Remove the bay leaf and thyme sprig from the tomato mixture.
  6. In a blender puree the mixture until smooth.
  7. In a separate pan heat olive oil and sauté the sliced onions at medium heat.
  8. Once the onions begin to take on color add the tomato mixture, shredded chicken, allow simmering gently for 15 minutes, adjusting consistency with reserved cooking liquid, and adjusting seasoning with salt.
  9. To assemble tostada, spread 2 Tbsp of avocado crema onto tostada, top with 4-5oz of chicken tinga, and can garnish with julienne vegetables or Queso Fresco.

 

Recipe courtesy of Chef Johnny Hernandez, La Gloria

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